I wish I was one of those people who was so prepared that they had weeks worth of frozen meals made up, just waiting to be reheated for a quick and easy meal.

I’m not. I’m a procrastinator.

I tend to leave things to the last minute, just hoping that some magic fairy will do it for me. After thirty years I’ve come to realize…there is no such magic fairy. So, in light of this very disappointing revelation, I’ve decided to try to be more organized and prepared. My first project? Breakfast. I love the results of the Overnight Oatmeal Jars so much, I decided to experiment with other make-ahead breakfasts. My husband likes a certain morning breakfast sandwich, and since the fast food version is so unhealthy I wanted to make our own at home.

These are sooo easy to make in large batches, and you can eat them right away, or with a few modifications freeze them to reheat later. This is a totally awesome idea from the Macheesmo blog. I adapted it a bit by adding some bacon and I changed the cooking method a bit. These were so delicious and easy to assemble. You can customize each sandwich however you like it. I like my eggs a tad runny and cooked them that way, but you can easily scramble the eggs instead and add any kind of veggies and meat you like.

1. Preheat oven to 350F. Separate the english muffins and place them with the inside facing up on a cookie sheet. Place a slice of cheese on the tops of each muffin, then layer a slice of bacon over the cheese. I use precooked bacon to it bakes quickly in the oven.

2. Lightly grease the cups of a muffin tin, then crack an egg into each cup. Alternatively, you can scramble all the eggs together in a small bowl, then distribute the egg mixture evenly between the muffin cups. Place muffin pan in oven and bake the eggs for 10-15 minutes, depending on how runny you want your yolk (if you want over easy eggs).
3. After the eggs have cooked for about 4-5 minutes, place the prepared english muffins in the oven also, for the cheese to melt and bacon to become crisp. This will allow the muffins to become lightly toasted too.

4. Remove the eggs and and muffins when done. Slide a knife gently around the edges of the cooked eggs to remove them. Spread some butter over the bottom half of each muffin, then place a cooked egg over each buttered half. Season with with salt and pepper, then place the cheesy bacon top over the eggs. Feel free to add any kind of toppings you want: fresh avocado, spinach, tomato, etc…the possibilities are endless!
5. You can eat them immediately, or wrap each muffin with foil, place them in a large freezer bag and keep in the freezer. When ready to reheat, just pop in a 350 F oven and cook for about 20-30 minutes, or until heated through. These are easy to reheat while you are getting ready in the morning, just pop one in the oven, go about your morning routine, then you’ll have a warm, toasty muffin ready for you.

Tip: Don’t reheat in the microwave…unless you like soggy bread. If you’re a soggy bread lover, go for it! If you want to add fresh vegetables to your sandwich and you are freezing these for later, I would wait to add the veggies until you’re ready to reheat.

It's so sad to come to the realization that the magical fairy who does all your cooking and cleaning doesn't really exist. But there is this fabulous recipe here that'll save me a lot of grief in the morning. I love that the eggs are baked in muffin tins - makes life so much easier.

The procrastination fairy has yet to grace me with her presence too...let me know if she ever makes it to you and then send her my way ;) I love your idea of make-ahead bk sandwiches...and they look AMAZING. What's even more exciting for me is finding out that you can bake eggs in the oven - had no clue! I will be trying this very soon and will let ya know how it goes! Have a fun weekend!

I tried these and they are delicious! I think I'm going to pull one out of the freezer the evening before and put it in the fridge to thaw because the egg was pretty stubborn about thawing and heating from full frozen in the toaster oven.

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